Comments for Kitchen Food Processor

Comment on Homemade raw butter help!? by Brer Buffalo

Brer Buffalo — Sat, 04 Dec 2010 23:28:08 +0000

I haven’t made butter in a long time, but 1/3 cup butter from qt of milk seemed reasonable. But I seemed to remember it being white and when I asked Gram (my grandmother) she said that yellow was usually from a dye to the butter and white was normal color.

Comment on Homemade raw butter help!? by looey323

looey323 — Sat, 04 Dec 2010 23:06:42 +0000

I am not familiar with butter-making, but from reading you need to agitate the cream only moderately, until the butterfat separates out in chunks. The old churns were slow units, but effective.

It sounds to me a lot like the food processor did its job, but too fast, so the butter came out in the small grains, rather than larger chunks. And probably a good share of the butter was in such small chunks it ran through your sieve.

I seem to recall the use of a fairly fine mesh cloth rather than a sieve to catch all the small butter aggregations, also.

If you try again, run your processor quite slowly, and wait until the butter aggregates at the end, and strain through a cloth.

I have not made butter, so take my advice with a grain of salt too.

PS…when you get it figured out, let me know. If our economy crashes, I might find such information useful!!

Comment on Homemade raw butter help!? by A77p

A77p — Sat, 04 Dec 2010 22:30:56 +0000

Dear Asker

Kindly SEE>>

A: [ The formulas says; By this, can be got, half the amount of butter than the amount of cream .has been started with!].

Try!,

Hence ,

See>>;

1)-****The butter can be made ,in a bread maker ,

that churns butter too;

It is a Toastmaster Bread & Butter Maker model #1195.

It will be required to churn butter in about 30min from 1cup of

cream.

SEE >>

in Google Search; [butter churn ! ] ,

and the come up with.etc. too!

**** ****

As for fermenting, etc- no,

*** This, can be made by fresh, sweet-cream butter from

fresh cream.

***The older the cream (even if it isn’t “sour”) the more

parmesan cheesy your butter will smell ,

(it’s still good, but less appealing in some other taste).

2)- **** It can be made by cultured butter, in a food

processor,too!

***just try continuous whipping with a blade.

**First the cream will whip up into a “whip cream”,

**but then, just past that fluffy cream look it will separate into

butter, and butter milk. It happens quite quickly.

** Once it’s separated, pour off the buttermilk ,

(It can save for soaking or drinking !),

**Then rinse the butter very well with cold water until the water

is clear-

**So, rinse the buttermilk off,or it will sour the butter quickly.

Once the butter is well rinsed,

**So, put a little salt to, and put it in the butter bell . That’s it!

Comment on Homemade raw butter help!? by sun_burst68

sun_burst68 — Sat, 04 Dec 2010 21:34:09 +0000

I make my own butter in a breadmaker that also churns butter; it’s a Toastmaster Bread and Butter maker model #1195. It will churn butter in about 30min from 1cup of cream. Maybe do a web search for this machine, or just google “butter churn” and see what you come up with.

As for fermenting, etc- no, you can make fresh, sweet-cream butter from fresh cream. The older the cream (even if it isn’t “sour”) the more parmesean cheesy your butter will smell (it’s still good, but less appealing in my taste). You can also make cultured butter, but I’m unsure how exactly that’s done.

If you have a food processor, just try continuous whipping with a blade. First the cream will whip up into a “whip cream” but then, just past that fluffy cream look it will separate into butter and butter milk. It happens quite quickly. Once it’s separated, pour off the buttermilk (I save mine to soak or drink), then rinse the butter very well with cold water until the water is clear- you have to rinse the buttermilk off or it will sour the butter quickly. Once the butter is well rinsed, I salt mine (because that’s how I prefer it- but you definitely don’t have to), and put it in the butter bell on my counter. That’s it!

Comment on Cheesecake? by Genesee

Genesee — Tue, 30 Nov 2010 18:34:58 +0000

Hello Lauren,
I have never had that problem with cheesecakes before. You are doing right by bringing ingredients to room temperature, maybe be extra sure that you are beating in all of your sugar and scraping the sides of your bowl well. I have never used a water bath when I bake my cheescake. I always put a shallow bowl of water on the oven rack beneath the cheesecake as it bakes. It helps prevent the cheesecake from cracking.

Here is a link to one of my favorite cheesecake recipes.

http://www.the-chocolate-spot.com/white-chocolate-cheesecake.html

I hope this helps you out!
genesee@the-chocolate-spot.com

Comment on Cheesecake? by Mocha Maria

Mocha Maria — Tue, 30 Nov 2010 17:50:42 +0000

Does this recipe use ricotta? If so, ricotta cheesecakes tend to come out a little grainy or gritty. If you desire a much smoother textured cheesecake, find a new recipe that uses all cream cheese instead of ricotta.

If your recipe does not use ricotta, perhaps it is the temperature/softness of your ingredients when you are mixing them that is causing the trouble. You want to make sure the cream cheese has softened (you can use the defrost setting on the microwave to do this if you did not take the cream cheese out of the refrigerator to soften). To me, it sounds like the cream cheese isn’t soft enough to take the sugar and other ingredients being creamed into it, so the sugar doesn’t dissolve/fully incorporate and you get the gritty texture.

Certainly try another cheesecake recipe and you’ll find out if it is the recipe or your techniques that are causing the problem.

Happy Baking!
~ Maria

Comment on Cheesecake? by shannlen

shannlen — Tue, 30 Nov 2010 17:40:25 +0000

Not sure what you mean by gritty – do you mean dry so it gets crumbly? If that’s the case, then reduce your baking time. To me, gritty would mean you got some of the graham crumbs mixed in with the filling or the sugar was not mixed enough before you added the cream cheese. When you add the cream cheese, you don’t overmix it, so most of your mixing is done before that stage. I have never used a food processor and never had that problem, so your mixer should be fine.

Comment on Pink Appliances :)? by Lynnae

Lynnae — Fri, 26 Nov 2010 13:30:29 +0000

Too Cool! Another good search would be “Breast cancer appliances” – a lot of them have a donation for breast cancer, so that’s awesome.

My best friend is recovering from breast cancer – still getting radiation treatments. She had been misdagnosed at first – doctor told her “Go home Honey, it’s a cyst.” and wouldn’t biopsy until 6 mos later. It had entered her lymph nodes by then. She’s a mom of 2 little girls!

Comment on Kitchenaid, pink or black? by robyn

robyn — Mon, 22 Nov 2010 09:10:50 +0000

Just my opinion, but stainless steel or black are classic. I leave my kitchenaid out on the counter a lot. If you plan on doing so, think how the color looks with the rest of your kitchen and whether pink would (consistently) look good.

http://www.foodprocessorreviews.com/brands/kitchenaid.aspx

Comment on Kitchenaid, pink or black? by wise one

wise one — Mon, 22 Nov 2010 09:01:34 +0000

I would say black. All my appliances are black in my kitchen and I think it is classier. Also, you can’t see fingerprints on black appliances. But if you like pink, you should go with pink. You’re the one who has to look at the appliances and use them. I’m sure whatever you choose would be nice.